Farm NewsLetter 06/21/07

June 21, 2007
Happy Solstice!!

Bissara (Fresh Fava Bean Dip)
From Shareholder Hillary Barbour

2 pounds fresh fava beans, shelled, peeled if large_3 tb fresh lemon juice_5 tb extra-virgin olive oil_1/4 tsp salt_1/2 tsp ground cumin_2 tsp minced fresh flat-leaf parsley_pita wedges, sliced raw carrots, or crackers for serving
Fill a medium saucepan with water and bring it to a boil. Blanch the beans for 2 or 3 minutes. Drain, reserving 3 tablespoons of the cooking liquid. Peel if the beans are large.
In a blender or food processor, combine half the beans, the reserved liquid and the lemon juice. (Add more liquid if you prefer a thinner dip.) Process, scraping down the sides with a spatula, until the mixture is fairly smooth. Add the remaining beans and the oil, and process until smooth.
Transfer to a serving bowl and stir in the salt and cumin. Sprinkle with the parsley. Serve with pita bread, vegetables, or crackers for dipping.

Egg Drop Soup with the Choi or Chinese (Napa) Cabbage
From Farm Intern Mara Baldwin

ß Boil 4 cups of Chicken or Vegetable Stock.
ß Add dry bean threads and one head of diced Choi or Napa Cabbage Stalk/Greens and 2-3 sliced onion scapes.
ß Let boil again before adding 2 tbsp cornstarch dissolved in 1/4 cup water.
ß Let boil again before adding 2 whisked eggs with cooking wine, salt and
ß pepper to taste.
ß Take off heat, serve immediately.